Studies on cooking nutritional and storage qualities of instant vegetable noodles

Abstract

The research project on studies on cooking, nutritional and storage qualities of instant vegetable noodles outlined and executed as per the guidelines of scientific and technological pedagogy is emerged out as an objective justifying and innovative food product development concluding asset. The lifestyle transition base consumer demand of specialty noodles in coordination with minimal changes in process technology and nutritional up-gradation by fortification of spinach and carrot puree may be admissible for further scaling-up process. The cold extrusion process driven vegetable noodles prepared, evaluated for composite quality (sensory, cooking, textural, nutritional and storage) recorded comparative superiority for 40g vegetable puree against 100% refined wheat flour noodles. As a consumable quality parameter, the improved cooking features like, reduced cooking loss (7.4%, 8.74%), cooking time (5.18min., 4.5min.), cooking weight (260.75%, 250.50) and water absorption (160.70%, 176.20%) for spinach and carrot puree noodles respectively, observed to be encouraging for successful commercial exploration. The noodle texture base mechanism justifiable for cooking quality in coordination with reduced hardness, springiness and cohesiveness is observed to be rightly associated with relative concentration of spinach and carrot puree. newline